Chocolate-kettle.



No. 644,649. Patented Mar. 6, I900.

W. WALTER.

CHOCOLATE KE'TTLE.

(Application filed Tan. 5, 1899.)

(No Model.)

WITNESSES: INVENTOR 6M? 0M.

g BY NITE STATES VILLIAM WALTER, OF NEW YORK, N.

CHOCOLATE-KETTLE.

SPECIFICATION forming part of Letters Patent No. 644,649, dated March 6, 1900.

Application filed January 5, 1 899. Serial No. 701,205..

(No model.)

To ctZZ whmn it mag concern:

Be it known that I, WILLIAM WALTER, a citizen of Switzerland, and a resident of New York city, (Rosebank,) in the county of Rich'- mond and State of New York, have invented certain new and useful Improvements in Apparatus for Mixing, Heating, and Cooling Chocolate, of which the following is a specification.

The invention relates to improvements in apparatus for mixing, heating, and cooling chocolate and other materials; and'it consists in the novel features and combination of parts hereinafter described, and particularly pointed out in the claims.

In accordance with my invention I provide a mechanical apparatus by means of which the chocolate may be thoroughly mixed and heated without danger of being scorched, and then cooled, and this apparatus, in general terms, comprises a suitably-mounted exterior casing, an inner receptacle to receive the chocolate, a stirrer within said receptacle, mechanism for imparting to said stirrer a constant rotation, and a coil of pipe located with in the water-chamber between said receptacle and the adjacent walls of the exterior casing, which coil of pipe will be used as a steam-coil during the heating of the chocolate and remain idle during the circulation of the water to cool the chocolate.

The apparatus embodying my invention will be more fully understood from the detailed description hereinafter presented, reference being had to the accompanying drawings, in which- Figure l is a perspective view of an apparatus constructed in accordance with and embodying the invention, and Fig. 2 is a cen tral vertical longitudinal section of same.

In the drawings, A designates the exterior casing of the apparatus or machine,'which casing is formed of the upper and lower parts, (lettered B C, respectively,) which parts are separated by a partition D, 'which operates as the bottom for the upper part B. The upper part B serves as a receiver, as hereinafter described, While the lower part 0 constitutes the base of the machine or apparatus and as a means of inclosing the gearing by which the stirrer is operated, as indicated more clearly in Fig. 2.

The upper part or receiver B of the casing receives the copper receptacle E, into which the chocolate to be treated is placed and which, while conforming in general outline to the receiver 13, forms between itself and said receiver the chamber F, adapted to contain water, which will surround the receptacle E. The receptacle E will preferably be formed in one piece of copper and have its upper edges turned around the metallic ring G, thereby forming not only a strong upper edge for the receptacle, but an edge which may rest upon the upper edges of the receiver B. The top of the receptacle E is entirely open, and the outlet from said receptacle is through the discharge nozzle H, which is provided with a suitable gate or valve I, as shown.

Within the receptacle E is mounted the stirrer J, which consists of a horizontal blade adapted to move closely over the bottom of the receptacle E and having at its ends the uprights K, which are adapted to move closely along the inner vertical walls of said receptacle. The stirrer J is mounted upon the vertical shaft L, which extends centrally through the bottom of the receiver B and the bottom of the receptacle E and carries upon its upper end the heart-shaped stirrer-blade M and upon its lower end the beveled gear-wheel N, which wheel N is engaged by the beveled pinion-Wheel O, mounted upon the horizontal shaft P, which receives its motion from the power-wheel Q. The shaft L passes through a suitable gland or stufling-box R, as shown in Fig. 2, so that there will be no leakage around said shaft either from the receptacle E or the receiver B.

The water chamber F extends entirely around and along the bottom of the receptacle E, and within the base of this chamber F is provided the coil of pipe S, which during the heating and mixing of the chocolate 0perates as a steam-coil, whereby the water within the chamber F is heated for the purpose thereby of heating the receptacle E and the chocolate or other material within said receptacle. During the cooling of the chocolate the steam is cut off from the pipe S and cold water will be circulated through the chamber F to thereby cool the receptacle E and the chocolate within said receptacle, the

stirrer in the meantime continuing its opera- F having an inlet and an outlet for water, the

tion. steam-coil S intermediate the bottom of said 65 As a guide for' the attendant in maintainreceptacle E and said partitionD and adapted ing the chocolate within the receptacle E at by the contact of its continuous surfaces with a proper temperature and at a uniform temthe water in said chamber to heat the same, perature a thermometer T is provided, this the stirrer within said receptacle, the central thermometer '1 being held by a frame V and vertical shaft connected with said stirrer and 70 receptacle E between the protecting sides W the horizontal power-shaft extending within of said frame. The sides W of the frame V said base, and the gear-wheels N, 0, within revent the chocolate from breaking off the said base and connecting said power-shaft leg of the thermometer T and perform the and said vertical shaft; substantially as and 75 further important function of checking the for the purposes set forth. centrifugal force of the moving chocolate and 2. In a chocolate-kettle, the exterior casing I 5 in this manner cooperating with the stirrer in forming a receiver and having the substanlate. said receiver and having a substantially-fiat 80 The receiver 13, forming the upper part of bottom, a water-chamber being formed bethe exterior casing A, is provided with the tween the sides and bottom of said receiver inlet X for water and the outletY for water, and the adjacent surfaces of said receptacle, and preferably the inlet-X will be below and combined with the stirrer within said recepof more restricted diameter than the outlet Y. tacle, the non-perforated steam-coil S inter- 8 In the operation of the machine hereinbemediate the bottom of said receptacle and the fore described the water will be introduced bottom of said receiver, and the outlet at the to the chamber F, the steam to the coil S, and lower portion of the side of said receptacle the chocolate to the receptacle E, and thereand receiver; substantially as and for the purupon power will be applied through the wheel poses set forth. 90 Q, shaft P, and gear-wheels O N to the verti- 3. In a chocolate-kettle, the exterior casing cal shaft L and stirrers J and M, the result of forming a receiver, and the receptacle E withthe operation being that the chocolate introin said casing and forming between itself and ducedinto the receptacle E will be thoroughly said casing a Water-chamber, said receptacle anduniformlyheated and mixed at the proper having a substantially-flat bottom and pro- 5 temperature. A very important result of the vided with an outlet at the lower edge of its operation of the machine is that since the side, combined with the vertical shaft L exheating of the receptacle E and the chocolate tending through the bottoms of said casing therein is performed by the water within the and receptacle, the stirrer J secured upon the chamber F there will never be any danger of upper portion of said shaft and comprising 100 i the chocolate being scorched or burned, since the horizontal blade and standards K, K, the the water within the chamber F cannot by central stirrer M connected with the upper 0 means of the coil S be heated above the boilend ofsaid shaft, means for rotating said ing-point. After the chocolate has been sufshaft, and the non-perforated steam-coil S in ficiently heated and mixed it may be withsaid water-chamber; substantially as and for 105 drawn from the receptacle E by opening the the purposes set forth. gate or valve I, or it may be cooled before be- 4. In a chocolate-kettle, the exterior casing,

5 ing withdrawn from the receptacle E by cutthe receptacle E within said casing and formting off the steam from the pipe S and circuiug between itself and said casing the waterlating cold water through the chamber F, said chamber, the stationary frame V having its 1 10 water being admitted through the inlet X and sides W extending downward into said receppermitted to escape through the outlet Y. tacle at one side of the latter in position to The outletY is made of greater diameter than check the centrifugal force of the chocolate, the inlet X, since thereby all danger of the and the thermometer held and protected by water escaping over the edges of the receiver said frame, combined 'with the rotatory stirrer 1 r 5 B is avoided. within said receptacle,and the non-perforated What I claim as my invention, and desire steam-coil S within said chamber; substanto secure by Letters Patent, istially as and for the purposes set forth.

1. In a chocolate-kettle, the exterior casing Signed at New York, in the county of New. comprising the upper part 13 forming a re- York and State of New York, this 30th day 120 izeilver, and the lower part 0 constituting a of December, A. D. 1898.

10 low supporting-base,said receiver and base being separated bya substantially-horizontal TILLIAM L1 partition D which forms a bottom for said part Witnesses: B, combined with the receptacle E within said CHAS. C. GILL, part B and surrounded by the water-chamber E. J 0s. BELKNAP.

having its leg extending downward into the extending downward within said hollow base, A

effecting the thorough mixing of the chocotially-fiat bottom, and the receptacleE within 

